Food Culture / Recipes

Grilled Sea Bass filled with Monks Beard, Tomatoes, Garlic & Onions


  • 1 Sea Bass about ½ kg cleaned with guts gilts and scales removed which is normally a portion
  • 1 Tomato sliced
  • ½ an Onion sliced
  • 2 cloves of Garlic
  • 50g of Monks Beard
  • 50ml Olive Oil
  • 10g of Salt
  • Fresh Pepper
  • Thick Butchers Twine
  • Fresh Black Pepper
  1. Start by rubbing the olive oil all over the fish and in the belly and then salt and pepper the fish all around nice and evenly.
  2. Then add in the belly the tomato, monks beard, garlic, onion and with a knife make small incisions on the belly and carefully and not super tight make a knot in the bottom and pass the butchers twine like in the pictures.
  3. Have your fire set and make sure your charcoals are “set” so I thick layer of burned charcoal is done.
  4. Grill the fish over medium heat on the grill for 6 minutes each side or until you got a nice bubbly crispy skin and serve.

About Author

He always craved perfection and finding the freshest and best produce. Now an Executive chef at Pied a Terre.